Impact of Maillard type glycation on properties of beta-lactoglobulin
Author:
Publisher
Elsevier BV
Subject
Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference9 articles.
1. Control of the Maillard reaction in food systems;Ames;Trends Food Sci Technol,1990
2. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars;Chevalier;J Agric Food Chem,2001
3. Improvement of the functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the sugar nature;Chevalier;Int Dairy J,2001
4. Maillard glycation of beta-lactoglobulin induces conformation changes;Chevalier;Nahrung,2002
5. Identification of a β-lactoglobulin lactosylation site;Fogliano;Biochim Biophys Acta,1998
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